Читать книгу The Myrtle Reed Cook Book - Reed Myrtle - Страница 175

BROILED LAMB’S LIVER

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Cut the liver in thin slices, cover with olive oil, and soak half an hour. Drain, season with salt and pepper, dip in crumbs, and broil. Finish as for Broiled Kidneys.

The Myrtle Reed Cook Book

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